Of course, that’s a poor attitude for a cook, and one I’ve
been fighting against all these years as I convince people that making your own
bread, dressings, cheese, crème fraiche, etc. is a worthwhile pursuit. So,
eventually I will show you how to make puff pastry, and hopefully somehow
reconcile this obvious hypocrisy, but for now, we defrost.
Speaking of which, don’t limit your brainstorming to sweet
treats. These lovely little cups make for a stellar base for all kinds of
savory bites. I’ve filled these with sautéed mushrooms, chicken salads, and
smoked salmon, just to name a few. Regardless of what you fill them with, they
will be very well received. I hope you give these a try soon. Enjoy!
Ingredients for 12 tartlets:
1 sheet frozen puff pastry, partially thawed (you should get
12 tartlets if you use a 2-inch cutter like I did)
1 beaten egg
1/3 cup lemon curd, vanilla custard, chocolate mousse,
whipped cream, or other appropriate filling
12 fresh blackberries
powdered sugar, as needed
*Bake puff pastry at 400 degrees F. for 13-15 minutes, allow
to fully cool before filling.
View the complete recipe
View the complete recipe
15 comments:
oh now that, I have to try! These look amazing. Thanks for sharing!
After the debacle of your " Go vote!" post, now you're advocating frozen puff pastry... I sometimes wonder why I visit this site at all.
Looks tasty!
Cooks Illustrated came out with a simplified puff pastry recipe a couple of years back, but I haven't had the chance to try it. I would love to see a video demonstrating the technique.
Cheers
I made puff pastry once too, probably 20 years ago. I remember lots of butter, folding and rolling. It turned out well, but, I too decided that PF makes a pretty good product. I'll look forward to your version, Chef.
Hi chef john.
For the savory bites, im thinking something creamy/thick like mushrooms onions creamcheese chives, cheese.
Would you recommend putting the filling on the pastry as it bakes? Afterwards then blast it? Or bake the pastry for a little bit then put the filling in?
What would work best. I really want that Browning, melting goodness to happen.
Usually they are baked like this, then filled with room temp cheese or filling, and then finished in the oven. Be careful not to burn!
Safest is to just fill finished cups with the hot mixture and serve like that!
Man those look good. I bet you could take those canned pie fillings like apple and cherry and blueberry and such and put that in them. I bet that would taste good. I'm gonna head over to PF's web site and see what else you can do with that stuff. I never used it before...and I certainly am not about to make it from scratch.
When we are cutting the inner circle do we want to penetrate all the way through or just score it?
I go all the way through. It's hard not to anyway.
How awesome would these bouchets be with some of your beef bourguingon in a small dice, or an emulsified salad such as curried chicken salad or German potato?
yes!
Just got done making this recipe and it was delicious! The store was out of blackberries so we used raspberries. Very tart, but super delicious. I too would love to see a video on home made puff pastry to make this a completely from scratch recipe!
I'm so glad I tried this recipes got so many compliments on it..while everybody was asking me about the recipes secretly i was thinking...the amazing Chef John. haha xD
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